Friday, October 26, 2007

When I started on Weight Watchers, the hardest obstacle to overcome was the strict limitation on all things white and starchy. See, while carbs are filling, delicious, and generally good for society, they’re also super-high in calories. Not good for smaller butts and such. Thusly, my Giant Bowl of Spaghetti Days were officially put on notice. Bummer.

But … but … I love rotini. I adore penne. Given the chance (and a large dowry), I would elope with a piece of linguini. Subsequently, my first dietary mission was to discover a pasta dish that:

A) Would fit into the plan,
B) Was relatively affordable, and,
C) Didn’t taste like a salad sprinkled with bits of macaroni.

WW Online yielded some good options, but ultimately, it was (*gasp*) AllRecipes to the rescue. Normally, the average AR dish contains enough butter, oil, and/or lard to make Paula Deen insane with envy. (“AH’M so JEALOUS of y’all. *cackle cackle cackle* It’s makin’ me lose MAH MIND.”) Pasta with Asparagus and Mushrooms was a glaringly classy exception.

Simple and even elegant, it's a filling dish that tricks you into eating almost-crazy amounts of vegetables. (Devious.) I’ve played with the recipe a bunch over the last year or two, and found that fresh mushrooms, good parm, and a heavy hand with the red pepper help immeasurably. Some of the other reviewers suggest adding onions. I tried it, and it, and … foul. Blech. No good. Don’t do it.

One slight disadvantage: if you're on WW, the serving size is perfect, and makes for a full dinner. If you're not dieting, the portions are a tad small. You might want to serve a soup alongside. Perhaps THIS ONE? Aw, yeah.

Pasta with Asparagus and Mushrooms
4 servings
Adapted from All Recipes.

2) While pasta is cooking, heat oil in a large nonstick skillet over medium-high heat. Add asparagus and cook for about 3 minutes, stirring occasionally. add broth and mushrooms. Cook another 4 minutes, or until both asparagus and mushrooms are tender. When finished, kill the heat entirely.

3) Pour pasta into skillet and toss with vegetables. Add parmesan and crushed red pepper and toss again. Season with salt and pepper to taste. Serve topped with a little more parmesan

I really loved this dish but for some reason my parm. cheese(I used fresh grated)melted in big lumps?!Did I not do something correct here?Please help,would really like to make this dish again.My hubby even liked it and he's a huge meat eater.